Russian salad couscous
What would a party be without appetizers? Today we offer you a classic dish of the Christmas period, but revisited and made even more delicious with the addition of our couscous. Ready to prepare the Russian salad couscous together? The recipe is by our Fernanda Nicotra, food blogger of Giallo Zafferano!
Ingredients
- 150 g potatoes
- 120 g carrots
- 120 g peas (fresh or frozen)
- 200 g raw couscous
- salt to taste
- extra virgin olive oil to taste
- 150 g mayonnaise
- 150 g vegetable broth
Preparation:
Peel the carrots and potatoes, rinse them and cut them into small cubes. Rinse the peas, if frozen, run them under warm water to remove the ice.
Bring a pot full of water to a boil, add the potatoes, carrots, and peas, salt, and cook for 20 minutes. Turn off the heat, drain (set aside some broth) and place on a tray to cool.
Place the couscous in a bowl, drizzle with a little oil and 200ml of the vegetable cooking broth. Stir, cover, and let rest for ten minutes. Fluff with a fork and let cool completely.
Pour the cold vegetables over the couscous, mix, add the mayonnaise and mix again. Gather everything in an oval dish or serve in individual cups. To store leftovers, wrap them in plastic wrap and refrigerate for up to 24 hours.
